Vanilla Cream Filled Caramels Bull's Eye Copycat (Gluten-Free) Recipe

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Vanilla Cream Filled Caramels Bull's Eye Copycat (Gluten-Free)
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Ingredients
12
Count
Nutrition
2011
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
  2. Combine the cream and condensed milk in a small saucepan and place the saucepan on a burner set to the lowest heat setting. Do not allow to boil, just keep warm.
  3. In a medium-large saucepan combine the corn syrup, water, and granulated sugar over medium-high heat.
  4. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
  5. Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250°F.
  6. Add the softened butter and the warm milk-cream mixture. The temperature should decrease about 30°F.
  7. Continue to cook the caramel, stirring constantly so that the bottom does not scorch. Cook it until the thermometer reads 244F, and the caramel is a beautiful dark golden brown.
  8. Remove the caramel from the heat and immediately pour into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
  9. When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.
  10. Cream Filling:.
  11. Dissolve unflavored gelatin in cold water.
  12. Set in heat proof cup in pan; Simmer until clear.
  13. Let cool.
  14. Cream together shortening, powdered sugar, and vanilla.
  15. Add cooled gelatin and beat for 10 minutes.
  16. Here comes the time consuming part. Cut a large amount of wax paper rectangles. Try around 3 x 3 , adjusting once you get the hang of it.
  17. Take a small piece of caramel, about half of a cubic inch, work into a doughnut shape.
  18. Take a small amount of cream filling, about the size of .5 diameter sphere, and press into center of caramel. Dust caramel with powdered sugar. This will prevent the caramel from sticking to the paper and your hands.
  19. Shape the caramel into a less flat figure and place into center of wax paper square. Wrap paper around caramel.
  20. It will take you a few tries to get the technique down. Don't worry about less than perfectly shaped caramels, just eat them! (My stomach hurt after making these, heh).
  21. I ended up with 105 caramels and used about 4/5 of the cream filling. It took me 2.5 hours alone to wrap all of them. I'd recommend enlisting some help.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2011.23 Kcal (8421 kJ)
Calories from fat 843.1 Kcal
% Daily Value*
Total Fat 93.68g 144%
Cholesterol 89.26mg 30%
Sodium 1345.17mg 56%
Potassium 2751.88mg 59%
Total Carbs 292.13g 97%
Sugars 237.63g 951%
Protein 13.75g 27%
Vitamin C 1mg 2%
Vitamin A 0.2mg 5%
Calcium 183.9mg 18%
Amount Per 100 g
Calories 413.26 Kcal (1730 kJ)
Calories from fat 173.24 Kcal
% Daily Value*
Total Fat 19.25g 144%
Cholesterol 18.34mg 30%
Sodium 276.4mg 56%
Potassium 565.45mg 59%
Total Carbs 60.03g 97%
Sugars 48.83g 951%
Protein 2.82g 27%
Vitamin C 0.2mg 2%
Calcium 37.8mg 18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48
    Points
  • 57
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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